Chicken Legs, Pork Ribs, Corn and Chestnuts Stew

Overview

This dish is rich in nutrients and suitable for the elderly and children to eat in autumn and winter.

Tags

• hot dishes
• aniseed
• chestnut
• chicken legs
• cooking wine
• corn
• egg
• onions
• spare ribs
• ginger
• salt

Ingredients

Steps

1. 1 Cut the corn into sections and make chestnut buns for later use.

   

2. 2 Soak chicken legs and ribs in cold water for about 10 minutes to remove blood, drain and set aside

   

3. 3 Slice ginger, slice onions, and set aside aniseed.

   

4. 4 Crack the eggs into a basin and dip them into the chicken legs, prepare the ribs,

   

5. 5 Dip the chicken legs and fry the pork ribs until golden brown and set aside.

   

6. 6 Add water to the clay pot, add fried chicken legs, ribs, corn, chestnuts, chopped green onion, ginger slices, aniseed, cooking wine, turn on high heat, then reduce to low heat and simmer for about 30 minutes.

   

7. 7 Turn off the heat, add salt and serve.